Garden Herb Loaf Recipes

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes., Bake 375° for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Steps:

• In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking powder, baking soda and salt. In another bowl, whisk the sour cream, milk and butter. Stir into dry ingredients just until moistened., Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With kitchen scissors, cut a 1/4-in.-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining cheese and Italian seasoning., Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Steps:

• In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt, marjoram, thyme and rosemary. In a saucepan over low heat, heat milk, water and 1/4 cup butter to 120°-130°. Pour over the dry ingredients. Add egg and blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide into three equal portions. Shape each into a 28-in. rope. Braid ropes; pinch ends to seal. Tie braid into a knot. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Melt remaining butter; brush over bread. Sprinkle with additional herbs if desired. Remove from pan and cool on a wire rack.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Steps:

• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
• Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
• Stir in egg and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
• Cover; let rest on floured surface 10 minutes.
• Divide dough into 3 equal pieces.
• Roll each piece to 30-inch rope.
• Braid ropes; pinch ends to seal.
• Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
• Place on greased baking sheet.
• Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
• Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
• Melt remaining butter; brush over loaf.
• If desired, sprinkle with additional marjoram, thyme, and rosemary.
• Remove from sheet; let cool on wire rack.

Steps:

• Preheat oven to 350 degrees. In a large bowl, using hands, combine all ingredients. Place in loaf pan and bake for 40 minutes or internal temperature reads 150 degrees on meat thermometer. Let rest 10 minutes before serving.